Bengali Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 500 g - rice
  • 2 - bay leaves
  • 30 g - raisins
  • 12 to 14 - cashewnuts
  • 6 - cloves
  • 6 - cardamoms
  • 1 inch piece - cinnamon
  • 1 - onion, sliced
  • 1 tsp - ginger paste
  • 1/2 tsp - sugar
  • Salt to taste
  • 4 cups - hot water
  • Saffron soaked in a tbsp of milk
  • 200 g - oil

How to Make Bengali Pulao

  • Clean, wash and drain rice.
  • Heat oil in a heavy bottomed vessel.
  • Add bay leaves and onion slices. Fry till golden brown.
  • Add cloves, cinnamon, cardamom, cashews and ginger paste. Fry till light brown.
  • Add rice, salt and sugar. Stir fry for a few minutes.
  • Add raisins and saffron-milk mixture and mix.
  • Add 4 cups of hot water and continue to mix. Cover and cook till rice is done.
  • Garnish with nuts and fried onions.

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